King prawn and tomato curry

Try Luke Nguyens quick recipe for a beautifully fragrant prawn curry with fresh and sweet tomatoes
By Luke Nguyen
King prawn and tomato curry
  • Rating:
  • Serves: 4-6
  • Cook Time: 35 minutes
  • Prep Time: 20 minutes plus soaking and marinading
  • Effort: easy


  • 6 large unshelled raw king prawns, deveined with head and tail intact
  • pinch turmeric
  • 1/2 tbsp fish sauce
  • 5 red Asian shallots
  • 3 garlic cloves
  • 4 cm galangal
  • 3 dried chillies, soaked in hot water for 10 mins
  • 3 tbsp peanut oil
  • 2 tsp turmeric
  • 4 ripe tomatoes, sliced
  • 125 ml water
  • 1 tsp sugar
  • 1/2 tsp sweet paprika
  • 1/2 tbsp fish sauce
  • coriander, for garnish

Tips and Suggestions

Leaving the heads and tails on the prawns really adds to the overall flavour of this dish.


1. Coat the prawns with pinch of turmeric, salt and fish sauce and marinate for 10 minutes.

2. Pound the shallots, garlic, galangal and chilli in a mortar and pestle into a fine paste. Heat peanut oil in a wok or saucepan and add the paste and turmeric powder then sauté on low heat for 15 minutes until slightly caramelized.

3. Mix in tomatoes, water, sugar, paprika & fish sauce, then allow to simmer for 10 minutes or until sauce is thick.

4. Add prawns and cook for 2-3 minutes per side. Garnish with chopped coriander and serve.

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